For the cinnamon infused rumEdit
For the punchEdit
- 10 ounces pumpkin purée
- 10 ounces cinnamon-infused rum
- 10 ounces sweetened condensed milk
- 10 dashes Angostura bitters
- Freshly ground nutmeg
- Ice block or cubes
To make the infused rum: Combine the cinnamon sticks and rum (keeping the rum bottle) in a large ball jar (or any wide-mouthed jar.) Seal and place in a dark area for 3 days, gently shaking daily. Once the cinnamon flavor is bold enough, remove the cinnamon sticks and pour back into the liquor bottle.
In a large punch bowl, combine the pumpkin purée, rum, condensed milk and bitters. Gently stir until fully combined.
Sprinkle freshly grated nutmeg over the entire punch bowl.